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    99 Recipes

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    Never could figure out how to make dippy eggs to go with toast soldiers. This is it!

    Recipe #466544

    Sourced online somewhere, can't recall though. You can add whatever vege or protein you like, say pancetta or chicken or spinach or mushrooms. We used pizza cheese that had four types in it as that was what was in fridge, but use what you like or have :)

    Recipe #463863

    Sourced from the Uncle Tobys 6 Week Cholesterol Challenge - hubby had to drop some bad fats and decided to take it up! This is one of his favourites now and he would continue to eat it even if he doen't need to anymore. Easy peasy nice and squeezy! You can substitute any flavour of milk powder you like.

    Recipe #463414

    This recipe is from the Donna Hay magazine issue 57. It is delicious, with a beautiful flavour and a bit of heat from the chilli.

    Recipe #458712

    This recipe was modified from a Donna Hay magazine after we were unable to source the original ingredients. Simple flavours but delicious, especially served with warm bread and butter! Bring on winter.

    Recipe #458604

    Sourced from The West Australian Weekend Magazine about a husband and wife and their culinary journey together. Very simple and yummy! We served with steamed bok choy tossed in soy and sesame oil.

    Recipe #454933

    Sourced from the Donna Hay magazine collection. Quick dinner to make and I enjoyed it even though coriander is not one of my favourite herbs. We did however mix up the 'sauce' about three days earlier and left in the fridge, maybe that toned down the flavour?

    Recipe #454571

    Sourced again from Donna Hay Magazine Number 56. One of our most favourtie new meals!!! We couldn't get swiss brown mushrooms, so used portobella instead - still yum! Couldn't source fontina cheese either so used a mix of all the odds and ends in the fridge - even yummier! It helps if you have sous chef to cook the semolina whilst you tend to the veal and sauce.

    Recipe #453967

    Sourced from the Donna Hay Magazine Number 56. If you don't like too much chili then omit the teaspoon of dried chili flakes, but we loved the spiciness. Goat's cheese is also becoming a favourite for the depth of flavour it gives.

    Recipe #453966

    Sourced this recipe from 'Chang's' webite - they make a range of Asian sauces you can buy from the supermarket. The Ponzu Dressing/Marinade we used was the 'Chang's' brand. A really easy to prepare and delicious dish, considering I don't normally do 'sweet and meat'. The recipe uses thigh fillets, but we prefer breast so substituted those.

    Recipe #450937

    Nice, simple, spicy chicken dinner

    Recipe #448996

    A recipe adapted from the Curves cookbook. Delicious and a bit more fattening.

    Recipe #446674

    Recipe sourced from Curves recipe book. I was unsure because I don't like ginger much but - mmmmmm! Yummy! We served with stir fried yellow squash, zucchini and brown rice. I also used a little of the leftover marinade to flavour the vegetable/rice concoction as I figured it would cook any of the salmon from the marinade anyway.

    Recipe #446308

    A good way to store your beetroot crop :)

    Recipe #446152

    We found this recipe on the Sheeps Creek Farm website.

    Recipe #446151

    Sourced from Plantagenet Free Range Pork Brochure from the Butchers - we used a 440ml can of Kilkenney for our brown ale and speck instead of bacon.

    Recipe #437210

    Sourced from Who Weekly Magazine - we just adapted to suit what was in our pantry. Can be served as an appitiser or main with salad/veggies.

    Recipe #437205

    Simple recipe sourced from Australian Better Homes and Gardens

    Recipe #435855

    Sourced from Better Homes and Gardens Australia

    Recipe #435189

    Sourced from The West Australian Weekend Magazine

    Recipe #435187

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